Vermicelli Stir-Fry with Peanut Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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You can substitute 1 1/2 teaspoons olive oil and 1/4 teaspoon crushed red pepper for the chili oil. Ingredients:
8 ounces uncooked vermicelli |
1 1/2 teaspoons dark sesame oil |
1 1/2 cups cubed deli, lower-salt turkey breast (about 6 ounces) |
1/3 cup thinly sliced green onions |
1 1/2 teaspoons chili oil |
2 cups snow peas, diagonally halved crosswise |
1 1/3 cups red bell pepper strips |
3 garlic cloves, minced |
1/2 cup low-salt chicken broth |
3 tablespoons low-sodium soy sauce |
2 tablespoons reduced-fat peanut butter |
2 tablespoons chopped dry-roasted peanuts |
Directions:
1. Cook pasta according to package directions, omitting salt and fat. Drain; set aside.
2. Heat sesame oil in a large nonstick skillet over medium heat. Add turkey and green onions; stir-fry 1 minute. Remove from skillet. Set aside; keep warm.
3. Heat chili oil in skillet over medium-high heat. Add snow peas, bell pepper, and garlic; sauté 3 minutes. Combine broth, soy sauce, and peanut butter; stir well with a whisk. Add to skillet; cook 2 minutes, stirring frequently. Stir in turkey mixture; remove from heat.
4. Combine pasta and turkey mixture; toss well. Divide evenly among 4 shallow bowls; top each serving with 1 1/2 teaspoons peanuts.
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